My seventy-fourth recipe with the Wednesday with Donna Hay group is Lentil, Lemon, and Yoghurt Soup, was chosen by Gaye, and is found in Donna Hay's cookbook Modern Classics 1, on page 16. You can also find it online here.
The ingredient list: olive oil, onion, cumin, coriander, red lentils (I had to use brown lentils as my store doesn't carry the red ones), vegetable stock, water, lemon rind, spinach, salt, pepper, yoghurt, and parsley.
Soup, I love it when someone chooses soup for the week's recipe, but I have to say that I was very surprised it was Gaye as she doesn't usually care for soup that much (we are trying to slowly convert her, however). Lentil soup is pretty plain, not much flavor to the lentils usually, so whatever you put with them has to be able to work with them and make them shine. This recipe did a fairly good job of that...the onions, coriander, and cumin were great for spicing up the lowly lentil. The lemon lent a very nice pop that works so well with the two spices, together the three of them create a kind of flavor magic.
The spinach and yoghurt were optional ingredients and I took advantage of both, so my soup had a wonderful mix of flavors and was nice and creamy as the yoghurt melted into the hot soup. All in all, a very healthy lunch, and one I would gladly make and eat again. I can't wait to get over to Gaye's site to see what she thought of it.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Chaya's post is here. Next is my choice, Garlic Chickpeas with Cumin-fried Fish, found on page 80 in DH's Off the Shelf: Cooking From the Pantry. Join us and leave a link to your post, no commitment required.